Apricot Stilton Pots Recipes

APRICOT STILTON POTS

Apricot stilton pots image

Treat your guests to an extra special cheese course or give these away as little gifts

Provided by Good Food team

Time 15m

Number Of Ingredients 4

Ingredients

300g vegetarian stilton
100g softened butter
40g chopped walnut
25g dried apricot , chopped

Steps:

Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.
Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.

APRICOT STILTON POTTED CHEESE

Apricot Stilton Potted Cheese image

Make and share this Apricot Stilton Potted Cheese recipe from Food.com.

Provided by Houmous Monster

Categories Spreads

Time 15m

Yield 3 150ml Ramekins

Number Of Ingredients 4

Ingredients

300 g vegetarian Stilton cheese
100 g softened butter
40 g chopped walnuts
25 g dried apricots, chopped

Steps:

Crumble the stilton into a separate bowl.
Beat the softened butter until smooth and creamy; mix in the stilton.
Pack into small ramekins and smooth down the tops.
Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
Will refrigerate for a week, or freeze for two months.

Nutrition Facts : Calories 344.9, Fat 35.6, SaturatedFat 17.8, Cholesterol 71.2, Sodium 191.9, Carbohydrate 7.1, Fiber 1.5, Sugar 4.8, Protein 2.6

APRICOT JAM POTS

Apricot Jam Pots image

Cookie cup filled with apricot with coconut topping.

Provided by DOCSMGR

Categories Desserts Cookies

Time 1h25m

Yield 72

Number Of Ingredients 8

Ingredients

3 ½ cups all-purpose flour
2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons cornstarch
24 ounces apricot preserves
3 cups sweetened flaked coconut
1 ½ cups white sugar
3 eggs

Steps:

Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.
Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.
Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.
Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 18.4 g, Cholesterol 21.3 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 51.9 mg, Sugar 11.1 g

APRICOT SHORTBREAD BARS

Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories Desserts Cookies Fruit Cookie Recipes Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

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